Are there any rules or best practices when it comes to using leftover marinade?

I have some tuna sitting in some soy sauce, sesame oil, vinegar, etc. After I cook my tuna, can I cook the marinade and use it on my dish?

Generally, do you just need to boil it for a certain amount of time?

Are there any meats or marinade ingredients that it’s not recommended to do this?

submitted by /u/WhoWantsPizzza
[link] [comments]

from AskCulinary https://ift.tt/3dUA2eC